ChickP Protein isolate for non-dairy ice cream

ChickP Protein has introduced a chickpea protein isolate for plant-based ice cream. The product is designed to create a creamy mouthfeel similar to that of dairy ice cream.

In cooperation with VANIGLIA, ChickP developed a prototype of plant-based ice cream with its protein isolate. Using traditional methods to make the product, the company claims its texture is similar to dairy ice cream.

The protein isolate is designed to provide important functionalities in the ice cream-making process, such as emulsion stability, prevention of icing and crystallisation, and the creation of an ideal melting profile. It provides whipping capabilities and a neutral taste suitable for merging desired flavours.

Various additives such as guar gum, cellulose, derivatives and modified starches were removed from the ice cream during development, allowing for the protein to stabilise the ice cream and create a smooth texture.

The protein isolate may be used in other applications such as non-dairy cheeses and yoghurts.